I’ve been wanting to develop a creamy lasagna recipe for a while now but just haven’t had the chance to give it a try. Alicia makes a great tomato-based Vegetarian Lasagna that she often makes for Sunday dinners. So I finally sat down the other day to come up with a simple combination that would work. This creamy portobello and sundried tomato lasagna recipe turned out delicious if I do say so myself.
Believe it or not, I have only ever made one lasagna before this one, but they’re not hard to put together. The great thing about lasagnas is that you can make them the day before or even further ahead of time and freeze them for a few months.
Instead of using a jar cream sauce for the lasagna, I opted to try and make my own. It’s a lot easier than it sounds and its a lot easier to customize the flavor. Once you make your own, it will be hard to use a store-bought version again.
I like cream sauces in pasta’s and creamy soups, whereas Alicia loves anything tomato-based so I tried to compromise a bit by including chopped sundried tomatoes in this recipe. Sundried tomatoes add a unique flavor to any dish with their sweet taste.
Pair this with a nice homemade caesar salad and some crusty garlic bread or our Simple Homemade French Bread for a fantastic meal.
Give our recipe a try and let us know what you think!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 559 Total Fat: 37g Saturated Fat: 22g Trans Fat: 1g Unsaturated Fat: 12g Cholesterol: 114mg Sodium: 994mg Carbohydrates: 29g Fiber: 4g Sugar: 12g Protein: 31g